Lasagne Scrolls - Basic Savoury Mince - Moroccan Filo Roll - Mexican Tortilla Cups (part 3)

Moroccan Filo Roll

·         Serves 4

·         Prep 20 minutes

·         Cook 25 minutes

·         Cost $3.40 a serve

Ingredient

·         250g packet frozen chopped spinach, thawed

·         1 teaspoon vegetable or olive oil

·         1 carrot, coarsely grated

·         2 teaspoons ground cumin

·         2 teaspoons ground coriander

·         250g packet microwave long-grain rice

·         3 cups cold Basic Savoury Mince

·         ⅓ cup slivered almonds

·         10 sheets filo pastry

·         80g butter, melted

·         Bought tzatziki, to serve

Recipe

1.    Preheat oven to 180°C/160°C fan-forced. Grease a large baking tray. Using your hands, squeeze excess liquid from spinach. Heat oil in a small frying pan over moderate heat. Cook and stir carrot, cumin and coriander for 2 minutes or until fragrant. Combine rice, Basic Savoury Mince, half the almonds, spinach and carrot mixture in a bowl.

2.    Stack pastry sheets, brushing with butter between each sheet. Spoon-mince mixture onto a long edge, leaving a 6cm border on either end. Fold in ends; roll up to enclose filling. Brush top with any remaining butter. Sprinkle with remaining almonds. Bake for 20 minutes or until golden. Serve with tzatziki.

Moroccan Filo Roll